- Vegetarian - Vegan - Pescatarian - No Refined Sugar
I’ve made this sauce with many different varieties of pasta and it’s great any way, so pick your favorite and go for it! It’s excellent with stuffed butternut squash or mushroom ravioli as a starter, or as a side dish with a smaller pasta. You can use regular coconut milk or use the light one for a lower-fat version.
Directions
1. Mix all the sauce ingredients in a saucepan and let simmer over low heat for about 20 minutes, stirring occasionally to prevent sticking.
2. Meanwhile, sauté mushrooms in a little bit of oil until they have softened and become flavorful.
3. Cook pasta in boiling, salted water to al dente, or according to package directions. Drain well.
4. Remove sprig of rosemary, if using, from the sauce and pour the sauce over the hot pasta. Mix well. Add mushrooms and toss.
5. Top with a large handful of chopped parsley and a few more twists of a black pepper grinder. Best if mixed right before serving. You can keep sauce warm in a pot separately until ready to serve.
Coconut milk is richer and creamier than almond milk. You can substitute it but it won’t give it the same creaminess.
Devora
5 years ago
Peppercorns substitution I don’t have peppercorns, so if the recipe calls for 1 tablespoon black peppercorns, how much ground black pepper would I substitute for that?
According to my research, black peppercorns have more heat than ground, so you can substitute tablespoon with tablespoon. A tablespoon of ground black pepper sounds intense. I would halve it first and then see what happens.
mindy
2024 years ago
really good I made it with almond milk and it worked great. the only thing is, i saw by the questions and answers about using ground black pepper instead of peppercorns: no it does not work equally! i did half the amount of black pepper and my mouth was on fire! I would do more like a quarter of the amount…:( Otherwise its a great parve pasta
4 Servings
25 Minutes
Allergens
almond milk vs coconut Can i swap the coconut milk for almond?
Coconut milk is richer and creamier than almond milk. You can substitute it but it won’t give it the same creaminess.
Peppercorns substitution I don’t have peppercorns, so if the recipe calls for 1 tablespoon black peppercorns, how much ground black pepper would I substitute for that?
According to my research, black peppercorns have more heat than ground, so you can substitute tablespoon with tablespoon. A tablespoon of ground black pepper sounds intense. I would halve it first and then see what happens.
really good I made it with almond milk and it worked great. the only thing is, i saw by the questions and answers about using ground black pepper instead of peppercorns: no it does not work equally! i did half the amount of black pepper and my mouth was on fire! I would do more like a quarter of the amount…:( Otherwise its a great parve pasta